Wine tasting sounds like sommelier school and a raised eyebrow. But it isn't. At its core, it's about perceiving a wine more consciously than just "Mhm, nice" or "Eh, okay". With a bit of method you'll notice within weeks whether you're more of a Pinot or Syrah person and which aromas you like. Here comes the simple guide.
Why taste properly at all?
Tasting consciously means looking, smelling, tasting and placing the wine instead of just knocking it back. The effort is tiny, the difference huge. Concretely, it gives you two things.
First, you get to know your own taste better. You notice that you maybe prefer a tannin-rich Nebbiolo to an easygoing Merlot. A small superpower, because at your next restaurant visit you no longer order blindly.
Second, you recognise quality. Not every expensive wine is good, not every cheap one bad. With a bit of routine you notice whether a wine is balanced or not.
What you need
- A suitable glass. Thin rim, bowl that narrows towards the top, long stem. Riedel, Schott Zwiesel or a universal glass from about CHF 15.
- Wine at the right temperature. White wines 8-12 °C, light reds 14-16 °C, full-bodied reds 16-18 °C.
- A neutral setting. No scented candle, no curry smell, no strong perfume. Daylight is great for assessing the colour.
- Water and neutral bread for taking breaks and neutralising the taste.
Tasting with all your senses
Look, smell, taste, place it. Four steps, about one minute per wine.
Look the visual phase
Hold the glass slightly tilted over something white (tablecloth, paper, hand) and look at colour and clarity. Young red wines are more purple or ruby, older ones tip towards brownish. White wines: greenish-yellow when young, golden to amber when older. Cloudy is usually a bad sign, except in some natural wines where it's intended.
Tip. The tears or legs running down the glass mainly tell you something about alcohol and sugar. More tears means more body, not automatically better quality.
Smell the olfactory phase
First swirl the glass by the stem in small circles on the table, that brings in oxygen and releases the aromas. Then put your nose deep into the glass and breathe in normally. About 80 percent of what we call tasting is actually smell. You distinguish primary aromas (from the grape: fruit, blossom), secondary aromas (from fermentation) and tertiary aromas (from ageing: wood, leather, nut). There's no right or wrong.
Tip. If nothing comes to mind, think in categories: red or black fruits? Fresh or cooked? Wood or no wood? Free aroma wheels online help with the vocabulary.
Taste the gustatory phase
Small sip, roll the wine back and forth in your mouth and draw in a little air. This way it reaches the whole palate. Pay attention to the mouthfeel: sweetness, acidity (makes it fresh and lively), tannin (the grippy, furry feeling with red wines), alcohol (warms the throat) and body (light like water or full and creamy?).
Tip. At a professional tasting you spit, otherwise you're drunk after ten wines. In normal life you can of course swallow. Both are okay.
Finish length and verdict
How long does the taste stay after swallowing? Short (under 3 seconds), medium (3 to 7) or long (over 7). A long finish is usually a sign of quality. And then the most important part: place it briefly. Was the wine balanced (acidity, tannin, fruit, alcohol harmonious)? Would you drink it again? Three sentences as a note are enough.
Tip. Your own scale helps: 1 to 5 stars and a keyword. After 20 wines you know much more clearly what YOU like. And only that counts.
The right tasting order
When you taste several wines, the order matters a lot. A powerful Amarone first, and you simply will not taste the delicate Chasselas after it. The rules of thumb:
- White before red. White wines first, then the reds. Sparkling wine opens the evening, if there is any.
- Light before heavy. Within a colour, go from light to full bodied. Body and alcohol should increase, not decrease.
- Dry before sweet. Sweet wines at the very end. After a dessert wine, every dry wine tastes sour and thin.
- Young before old. Fresh wines first, mature ones after. That way you can still pick up the subtle aged aromas.
At a wine fair this means: take a quick look at the stand list and plan a rough route instead of tasting criss-cross.
Common beginner mistakes
Serving white wine too cold
Straight from the fridge is usually too cold. Take it out 20 minutes beforehand. Too cold, even a good Riesling tastes of nothing.
Serving red wine too warm
"Room temperature" comes from a time without central heating. Today a room is often 22 °C, which is too warm for red wine. 16-18 °C is right.
Pouring too much into the glass
About one third full is enough. You need room to swirl and smell. Filling to the brim isn't generous, it's a crime in aroma terms.
Trying to force aromas
You don't have to smell cassis, violets and cobblestones. "Red fruit and wood" is enough. Vocabulary comes with practice.
Letting the price fool you
Blind tastings are honest. Try a 15-franc against an 80-franc wine without knowing which is which. Sometimes surprising.
What a tasting event is like
Never been to a degustation or wine fair? No stress, it is easier than it sounds.
Glass and stand list at the entrance
At fairs you get a tasting glass at the entrance and usually an overview of the stands. The glass stays with you all evening, and you often get to keep it.
You set the pace
At the stands, winemakers and merchants pour you small amounts. Questions are very welcome, the people behind the stand love talking about their wine.
Spitting is not rude
The spittoons are not decoration. If you try many wines, spit or tip out the rest. No winemaker minds, quite the opposite, it looks confident.
Plan breaks
Drink water, eat bread, get some fresh air. After eight to ten wines in a row everything starts tasting the same.
Like a wine? Say so
At most events you can order directly, often with a fair discount. Note your favourites right away, tomorrow you will not remember.
Mini vocabulary
- Tannin
- Compound from skins, pips and stems. Makes the mouth furry like over-brewed black tea. Typical of red wines.
- Acidity
- Provides freshness. Let saliva flow when swallowing, then you notice it best. Little acidity: soft. A lot: lively.
- Body
- How heavy the wine feels, light like water or creamy like milk. Related to alcohol and extract.
- Finish
- How long the taste stays in your mouth after swallowing. A long finish is usually a sign of quality.
- Minerality
- Hard to pin down. Salty, chalky, stony. Typical of good white wines from calcareous soils.
- Cork taint
- Smells of wet cardboard or a musty cellar. Spoiled, take it back to the retailer. Occurs in 1-3 % of all cork-sealed bottles.
Theory is nice. Now practise.
The fastest way to get better: go to tastings. Guided tastings, wine fairs, winemaker events. On weintasting.ch you find continuously updated dates from all over Switzerland, from the small winemaker apéro to Sound of Wine at the Hallenstadion.
Frequently asked questions
What exactly is wine tasting?
Wine tasting (or wine degustation) is the systematic tasting of wine with all the senses. Instead of just drinking, you look at the wine, smell, taste and place it. The goal is not to drink as much wine as possible, but to recognise aromas and quality.
Do I need a special wine glass?
A classic Bordeaux or universal wine glass is completely enough. Important: thin rim, bowl that narrows towards the top, long stem. A good glass from CHF 15.
Where can I experience wine tasting in Switzerland?
On weintasting.ch you find continuously updated wine tastings, wine fairs and tastings from all Swiss regions.
Do I have to spit out wine at a tasting?
At a professional tasting with many wines, yes. At a sociable tasting with 3-4 wines over an evening, you can drink normally.
How many wines should I taste in one evening?
For beginners 3 to 5 wines. More becomes overwhelming. Pros taste 50 to 100, but consistently spit out.
What should I wear to a wine tasting?
Normal, comfortable clothes, there is practically never a dress code. Just one thing: no strong perfume or aftershave. It covers the wine aromas, for you and for everyone around you.